With a casual restaurant lunch of potato skins with cheese, bacon, green onion and sour cream topping, I debated between a Robert Mondavi Coastal Cabernet Sauvignon and a Beringer White Zinfandel and decided to go with the less expensive white zin.
It was a pleasant quaffer. It didn't smell or taste like zinfandel (the closest fruit taste I would say would be strawberries). I can see this as a chilled quaffer on deck, patio or balcony on a hot day. It would also pair with mild cheese such as Colby or Monterey Jack.

The genetic testing is still out as to what SPECIES WW is....... [img]http://www.wines.com/ubb2/biggrin.gif[/img] [img]http://www.wines.com/ubb2/biggrin.gif[/img] [img]http://www.wines.com/ubb2/biggrin.gif[/img]

White Zin taken seriously is pretty tasty and certainly has its place. So does the empty bottle, in IKs CENSORED. [img]http://www.wines.com/ubb2/wink.gif[/img] [img]http://www.wines.com/ubb2/eek.gif[/img] [img]http://www.wines.com/ubb2/biggrin.gif[/img]